1-2tspsambal oelekIndonesian chilli paste or chilli powder to taste,
3tbspsoy sauce or tamari
2tsplime juice or rice wine vinegaradjust to taste,
a pinch ground clovesadjust to taste
make a day ahead if you can
½cup/ 120 ml rice wine vinegar
2-4tbspsugar or maple syrupadjust to taste,
2long baguettesGF if gluten intolerant,
fresh coriander / cilantro leaves
spring oniongreen part sliced thinly
Sriracha mayostore bought or homemade
Place pork loin in slow cooker. Add one cup of water, then cover and cook on high for 3-4 hours or on low to 6-7 hours. Drain slow cooker of excess liquid, then shred pork with two forks.
Heat up olive oil in a medium, heavy-bottomed pan. Fry diced shallot until softened, translucent and lightly caramelized. Add chopped garlic, ginger and lemongrass and fry off gently until soft and fragrant.
Add ground coriander to the aromatics. Fry it off gently, stirring the whole time, for a minute or so.
Mix in the tomato and chilli paste.
Now poor mixture over prepared pulled pork along with soy sauce, maple syrup, sweet yellow mustard, sesame oil, hoisin and lime juice or vinegar. Mix everything really well. Season with white pepper and a good pinch of ground cloves. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down.
Peel your veggies and julienne them if you own a julienne peeler, shave into ribbons with a speed peeler or slice very thinly using a mandolin.
Place prepped veggies in a sterilised (rinsed with boiling water) jar.
Put rice vinegar, ½ cup / 120 ml water (more water if you want the pickles to be less sharp), sugar (adjust the amount to taste) and salt in a small pot and bring to the boil. Continue simmering for about 10 minutes.
Pour hot pickling liquid over the raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge.
Cut the baguettes into smaller pieces, then in half and toast them lightly under a grill.
Fill them with a layer of cucumber and radish slices, pulled pork, pickles, fresh coriander and spring onion. Top with a few dollops of Sriracha mayo before closing the sandwich.